Sgavetta is a grape variety found exclusively around Modena and Reggio Emilia. It was first documented in the late 19th century and has always been described positively in the few records that exist about it. In 1970, a total of 170 hectares were planted with this variety, but by 2010, the area had decreased to just 15 hectares—and it is unlikely that there are significantly more (probably fewer) today. The steep decline is due to the small, very compact grape clusters that can only be harvested by hand—an obvious disadvantage in a wine region like Emilia, which is focused on mechanization.
For Alberto and Giovanni Masini, this is of no concern. Manual labor is part of their daily routine. This is why, in recent years, they have increasingly turned their attention to this rare grape variety. Sgavetta possesses all the attributes necessary to produce excellent wines. It has a thick skin that, when fully ripe, contributes both sufficient color and tannins to the wine, while also maintaining a lively but never overpowering acidity.
The Masini brothers use this grape variety to craft their vibrant bottle-fermented Frizzante, Kyathos del Poggio, which, supported by precise structure, is characterized by fresh herbal notes and ripe red fruit aromas on the nose and palate.
Technical Sheet
- Variety: Sgavetta
- Vineyard: Located at 150–230 meters elevation, southeast-facing. Gravelly soils with a subsoil primarily composed of sandstone and gypsum.
- Harvest: Hand-picked in 15 kg crates.
- Fermentation: Spontaneous | wild yeasts, fermented on the skins.
- Aging: Secondary fermentation in the bottle (rifermentato).
- Filtration: None.
- SO₂: No sulfur added.
- Alcohol Content: 10.5% vol.
- Closure: Natural cork.
- Serving Temperature: 16–18 °C.
- Optimal Drinking Window: From now until 2029.
- Volume and Price per Liter: 0.75 l (€27.37/l).
All winemakers listed by Vinonudo work in their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.
